3/4 cup dry bread crumbs
2 tbsp parmesan, freshly grated
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried basil
2 egg whites
1 lb turkey scaloppine
2 tsp olive oil
2 tsp butter
1/2 cup asiago cheese, shredded
EGGPLANT TOMATO SAUCE
1 eggplant
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
28 oz canned stewed tomatoes
1 tsp dried basil
3/4 tsp granulated sugar
1/2 tsp dried oregano
1/4 tsp pepper
Directions
Eggplant Tomato Sauce: Peel and chop eggplant. In heavy saucepan,
heat oil over medium heat; cook eggplant, onion and garlic, stirring,
for about 5 minutes or until softened. Add tomatoes, mashing with
fork, basil, sugar, oregano and pepper; bring to boil. Reduce heat;
simmer, stirring occasionally, for about
15 minutes or until thickened.
[Sauce can be made ahead, covered and refrigerated for up to 3 days.]
In bowl, combine bread crumbs, Parmesan, salt, pepper and basil. In
separate bowl, whisk egg whites. cut turkey into serving-size
portions; dip into egg whites, then into crumb mixture to coat on
both sides. In large nonstick skillet, heat 1 ts each of the oil and
butter over medium-high heat; cook turkey in batches, adding
remaining butter and oil as necessary, for 4 minutes or until browned
on both sides.
Pour sauce into shallow 10-cup casserole dish; arrange turkey in
single layer over sauce. Sprinkle with cheese. Cover with foil. Bake,
covered, in 350F 180C oven for about 25 minutes or until turkey is
tender and sauce is bubbly. Remove foil; broil for 2 minutes or until
cheese is bubbly.
4 servings for $16.01CDN [Nov 95]
Per Serving: about 440 calories, 39 g protein, 15 g fat, 39 g
carbohydrate, high source fibre, excellent source iron, calcium
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty
& Healthy: Casseroles See The Light" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
1-Pot: Cheesy Turkey Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Cheese; Main Dish; Poultry; Turkey
The History of Recipes
Historians have tracked the existence of recipes back into antiquity, at least as far into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, mostly, these early recipes were just very basic hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts is a series of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a style of dining still practiced today. This early Roman chef tells us how the early Romans made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs like basil, rue and asafoetida. As our culinary historical trip moves to more modern times there are two recipe books published in the 1300s ; a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the indian food that is popular today, but rather descriptions of the types of food prepared by the cooks of the rich people of the time. In the 15th century, the Crusaders brought back many foods and spices from Arab cuisine, including spices such as basil and coriander. These new foods and tastes led to an eruption in recipe manuscripts, many of which still exist in private collections. By the arrival of the twentieth century, cooking books were in great demand, as a result of higher levels of literacy, increased leisure time and disposable income. |
We hope you enjoy this 1 Pot_ Cheesy Turkey Casserole recipe.
